The classic roast is given a sweet treatment with gingersnap-cookie crumbs and raisins in our Sweet and Tangy Braised Chuck Roast. Less tender cuts of meat are well suited for slow cooking.

Sweet and Tangy Braised Chuck Roast
from delish.com

6 (2-inch) gingersnap cookies, finely crushed into crumbs
2 cups (about half 16-ounce bag) peeled baby carrots
2 large stalks celery, cut crosswise into 2-inch pieces
1 medium onion, cut into 1-inch pieces
1 cup dry red wine
2 Tablespoons red wine vinegar
1/4 cup raisins
1 teaspoon salt
1/2 teaspoon ground black pepper
1 (about 2 pounds) boneless beef chuck roast

In 4 1/2-quart to 6-quart slow-cooker bowl, combine gingersnap crumbs, carrots, celery, onion, wine, vinegar, raisins, 1 teaspoon salt, and 1/2 teaspoon pepper.

Place roast on top of vegetables. Cover slow cooker with lid and cook as manufacturer directs on low setting 8 to 10 hours or on high setting 6 to 6 1/2 hours or until roast is very tender.

Place roast on warm platter. Skim and discard fat from cooking liquid. Serve roast with vegetables and sauce.

MF&L Staff at Maine Food & Lifestyle magazine.